McDonald's food and service

McDonald's is a global fast-food phenomenon that traces its origins to 1940, when brothers Richard and Maurice McDonald opened a hamburger stand in San Bernardino, California. Their revolutionary 'Speedee Service System' laid the foundation for modern fast food. In 1955, Ray Kroc joined as a franchise agent and eventually purchased the company in 1961, transforming it into the global powerhouse known today as McDonald's Corporation.

While the brand is headquartered in Chicago, Illinois, its manufacturing and supply chain are decentralized and truly global. McDonald's does not typically own the factories that produce its food; instead, it relies on a vast network of approved third-party suppliers. These suppliers operate processing plants in various countries—including the United States, Canada, Australia, and throughout Europe—to source beef, potatoes, and other ingredients locally whenever possible to ensure freshness and meet regional demand.

Today, McDonald's is a publicly-traded company on the New York Stock Exchange. Its ownership is primarily held by large institutional investors such as The Vanguard Group and BlackRock. The brand operates through a mix of company-owned locations and a massive network of independent franchisees who manage the day-to-day operations of over 40,000 restaurants across nearly 120 countries.